Guangzhou Shuangqiao Co. Ltd.

This paper introduced the investigation of the reasons for rapid pH value decline of slurry in mixed tank of starch sugar workshop.The experiments showed that the decline of pH value of slurry in mixed tank declined sharply had not directly relation to the characteristics of starch, manufacture water and preliminary tank, had a slight relation with the cleanliness of filter, but may be directly caused by undesirable cleanliness of mixed tank.In addition, the temperature of starch slurry had directly impact on the sharply declined pH value.Temperature lower than 30°C could delay the decline of pH decline while temperature above 55°C could efficiently suppress this phenomena.So the best counter measures to solve this problem were suggested as follows: adjusting the temperature of slurry in starch sugar workshop to 54∼58°C and thoroughly and periodically cleaning the mixed tank.

The maltodextrin was modified by octenyl succinic anhydrate (OSA) in organic phase.The optimum tech. conditions were studied.The concentration of the maltodextrin was 30%, 95% ethanol was used as the organic phase, and the dosage of the OSA was 6%.The results showed that the concentration of sodium hydroxide had great effect on the esterification reaction.The order of the importance of the three factors was: sodium hydroxide addition, reaction temperature, reaction time.The optimum reaction temperature, reaction time, and sodium hydroxide addition were 33°C, 3.0 h and 1.20% of maltodextrin (dry base), resp.

This paper studied the use of a starch enzyme (wheat β-starch enzyme) instead of the traditional technol. using of barley β-starch enzyme in saccharification of starch liquefaction liquid to produce syrup for brewing.Meanwhile, effects of some factors on maltose content, such as added amount of wheat β-starch enzyme, saccharification temperature, pH value, and saccharification hours, were discussed.These studies concluded the optimum conditions combined with economic benefit which wheat β-starch enzyme added 0.010% (m/m), saccharification temperature at 60°C, pH value 5.5, and saccharification for 24 h.